The Food Lab: Better Home Cooking Through Science

(Nandana) #1

Packaged gelatin (the same stuff that makes Jell-O jiggly)
is commercially available in powdered or sheet form. So all
I had to do was take my 45-minute-simmered chopped-
carcass broth and add commercial gelatin to it to produce a
stock that was not only flavorful as one that had been
simmered for hours, but just as rich!
So that’s it, right? Stock in 45 minutes? Well, wait—what
if we could make our stock taste even better than a
traditionally made French-style stock? Not possible, you
say? I’ll prove it.
In a traditional French stock, clarity is valued above all
else—it’s fat and dissolved minerals and proteins (which

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